Stocks & Sauces

Catalog description

This course challenges the student to the greatest tests of a chef?s skill. Whether classic or contemporary, good sauces demand the highest technical expertise. The student should learn why or why not a particular sauce will go with a particular dish. The student will focus on brown and white stocks, consommes, fumets and essences, glazes, and roux. The student should further develop mother sauces and compound sauces.